Baked Red Snapper with Fennel-Scented Tomato Sauce

• 2 tablespoons olive oil
• 1/2 large onion, sliced
• 1 28-ounce can Italian plum tomatoes, drained
• 1/4 cup dry white wine
• 2 2 1/2 x 1-inch pieces orange peel (orange part only)
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon dried crushed red pepper
• Salt and pepper
• 2 3/4-inch-thick red snapper or other firm white fish fillets

1. Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat.
2. Add onion and saut&;eacute; until tender, about 8 minutes.
3. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper.
4. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes.
5. Season with salt and pepper.
6. (Can be prepared 1 day ahead.
7. Cover and chill.
8. Rewarm before continuing.)
9. Pour remaining 1 tablespoon oil into small baking dish.
10. Add fish and turn to coat with oil.
11. Sprinkle with salt and pepper.
12. Spoon warm sauce over fish.
13. Bake until just cooked through, about 20 minutes.
14. Serve immediately.

olive oil, onion, italian plum tomatoes, white wine, orange peel, fennel seeds, red pepper, salt, red snapper

Taken from www.epicurious.com/recipes/food/views/baked-red-snapper-with-fennel-scented-tomato-sauce-2882 (may not work)